Prep 10 mins
Cook 2 mins
The Northwoods Inn here in California has the best cheese spread. It can be made ahead and refrigerated until you crave a recipe of gooey broiled cheese bread. The restaurant shared the recipe years ago and I want to save it safely here. I've added Parmesan to the recipe because I like the nutty flavor. I've been making it for 30 years.
- 1 lb cheddar cheese, grated
- 3 ounces romano cheese, grated
- 1⁄2 lb butter or 1⁄2 lb margarine
- 1⁄2 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons Worcestershire sauce
- 4 drops Tabasco sauce
- 12 slices French bread or 12 slices sourdough bread, day old works great
- 3 ounces shredded parmesan cheese (optional)
- Soften butter to room temperature and mix in all ingredients except cheese. When well mixed, fold in grated cheddar cheese and optional Parmesan, if using.
- Spread over bread and broil until bubbly – watch carefully! Cheese does not melt completely. Mixture will turn golden brown in about a minutes or so.
- I make ahead and store in refrigerator for 4 weeks. I suppose you could store it longer, but it just doesn't last past snack time at my house.
I grew up in Southern California and have been eating at North Woods Inn since I was 2. I can say that this recipe is 100% spot-on the money! Tastes exactly like the original.
Clearmans used to sell this stuff in the grocery store (where I worked as a kid). To my shock, they used margarine. This recipe is pretty darn good- with butter. To the young lady that thought it was too thick, I would recommend hitting it with a handheld food processor. Light and fluffy and easily spread. Cheers!
I grew up going to Northwood's Inn since the 1960's, but moved away and haven't been there since the mid nineties. I'd say this recipe is pretty spot on. I add more worcesteshire sauce to it, and have made it with sharp cheddar and gouda. My Texas friends ask me to bring this whenever we go over for dinner. Thanks for the recipe.